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"The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women."
"I always call my style simple but elegant, it's all flavor driven . You get the real "wow" when you take a bite out of it - but at the same time you want it to be visually appealing. It's like a classic suit - it's beautiful and has nice lines but when you get close and take a bite you say 'oh I get it now'."
"I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isn't going to disappear...We're a little naive to believe people suddenly won't eat sugar anymore."
"Pastry chefs are in better shape and take better care of themselves than savory chefs."
--pastry chef Emily Luchetti on Chef's Story